Charred oyster mushrooms, mustard and thyme from Greekish: Everyday Recipes with Greek Roots (page 134) by Georgina Hayden

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Notes about this recipe

  • bernalgirl on May 25, 2025

    My tween’s gateway mushroom is maitake, which is hard to skewer so I pan-charred them then tossed them with a scant half of the marinade ingredients. We liked this enough that I want to try this recipe with trumpet mushrooms.

  • pattyatbryce on May 14, 2025

    Made with shiitake mushrooms and it worked just fine. They burn FAST, so be very careful with cooking. I may make again with whole mushroom caps from a grilling standpoint. I marinated for about 3 hours, but wish I had done it the night before.

  • rmardel on May 07, 2025

    These are really quite delicious. The mustard, lemon juice, thyme and garlic all complement the mushroom really well and make them sing. I did make these with oyster mushrooms but I would think this would work with any kind of mushroom.

  • Lafro on March 01, 2025

    These are so flavourful and a great addition to a bbq. The mustard gives it a real zing. We like to alternate the mushrooms with the coriander chicken kebabs from the same book - the flavours go really nicely together. They are more flavourful with a longer marination time but still work if left in the marinade for less than 30 minutes.

  • wyndle on June 17, 2024

    We loved this as part of a skewer night. So punchy and flavorful with the marinade getting into all the nooks and crannies in the mushrooms. These ended up marinated for about two hours in the fridge and I made sure to get some good char while they were on the bbq.

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